Sea salt and malt vinegar. I am Canadian and it’s a thing.
Same here. Not Canadian though, I just have good taste and a penchant to apologize. Sorry.
yeah I’ve got a bottle of malt vinegar in the fridge because of my frequent pilgrimages to Québec as a child. is the sea salt larger grains?
In Belgium: Tartare or Mayo. Andalouse for the gal, thanks
In the UK: Salt and Vinegar
In both cases: I will have to change seat if you plop yourself in front of me with your poor fries inundated by ketchup. Only the French do that, and it is a Casus Belli in my book.
But do you even get fries in the UK? I’m going to posit that chips are a different thing to fries. They’re much thicker and potatoeyer.
I can’t speak for the UK but I believe the situation would probably be same as Australia. That is, there are a bunch of different ways to cut chips.
The thicker chips you mentioned are called steak cut chips.
The fries (thin, McDonald style) are called shoestring fries.
Long, not thin but not thick (best reference I have here KFC style, but don’t know if they’re the same in North America), would be known as straight cut chips.
@asklemmy @reallyzen casus belli for a simple meal ? :ablobcat_knit_sweats: @tilefan
On a des valeurs en Belgique. Surtout sur l’assaisonnement des frites, la hauteur du col de mousse de la biere, et le caractère optionnel d’un gouvernement de plein exercice.
Mayo.
Maybe add some garlic, and bam:
Aioli.
Aioli, by definition, is ‘garlic and oil’.
Mayonnaise, by definition, is ‘egg yolks, beaten with oil.’
Mayonnaise and garlic is therefore, by culinary definition, aioli.
I invite you to ask any French chef.
Aioli is “garlic and oil” by translation. By definition aioli is a spread made from oil emulsified with garlic, which mixing garlic into mayonnaise does not achieve. That said, the colloquial use of aioli to refer to just about any thick smooth spread is well on its way to changing that. Pedants like me can fight it all we want, but languages evolve. It’s just what they do.
Mayo
Mayonnaise
